2 days ago I bumped into a fellow health advocate. He’s at the stage where he uses supplements and learned to make broths of beef… specifically carabao beef. And he taught me his source of carabao meat. I’ve heard rumors that it is illegal to slaughter carabaos for meat in my country, but where do the farmers sell their aging carabaos?
I’m guessing to these sellers who slaughter the old carabaos for meat. I think the beef broth industry in the provinces serve mostly carabao bone marrow. Anyway, my cook and I are going to explore this new source of carabao meat.
My cook and I went to the market. We found one stall selling carabao meat. The rest are closed. It was 9am. Should have gone there around 6 to 7am to see a variety.
What did we buy?
Some meat that seems to be carabao chops and 1 whole bone. The carabao chops part cost 150 pesos per kilo and the whole bone cost 100 pesos for the 1 whole piece. Much cheaper than beef. Beef meat costs 220 to 280 pesos per kilo.
How did it taste?
The bone marrow was fresh, slippery and had thick jelly consistency. Taste was good, not as high in fat as beef. The meat was very tender, more tender than beef, but not as fat as the beef I usually buy. Tasted same as beef.
I had this much as my mid morning meal as pictured, both the bone marrow and the meat.
And the our cook shows off the bone of the carabao from where the marrow came from.
